Apr 26th, 2005
This is the last of the recipes I tried from Fresh Start by Julie Rosso.
1 cup plain bread crumbs or Panko (Japanese breading, use this it's light and crispy)
1 tsp garlic powder
1/2 tsp paprika
4 large egg whites
some combination of veggies: cauliflower florets, broccoli florets, large button mushrooms, sliced portobello's, zucchini sticks
Preheat the oven to 450F and combine the breading ingredients in a gallon ziplock bag. Put the egg whites in a shallow bowl and beat them lightly with a fork.
Roll the veggies in the eggs in small batches and then drop in the bag and shake to coat. Lay them on a baking sheet and repeat until you've used up the breading. Spray the finished veggies lightly with oil and pop them in the oven. Cook for about 30 minutes shaking every 10 minutes or so. They may not need the last full ten minute session, 5 might be plenty.
To be honest, these would be really good with blue cheese or ranch dressing, but if you're being good, this dip is tasty too.
Lemon-Pepper Dip (although I left out the pepper)
1 cup nonfat cottage cheese
3 tbsp finely minced fresh dill
1 tsp finely minced lemon zest
1/2 tsp lemon juice
1/2 tsp black pepper (optional in my opinion)
In a blender, process the cottage cheese until smooth. I added about a tablespoon of plain yogurt to get a really smooth consistency. Transfer to a bowl and add the rest of the ingredients. I added a tiny bit of salt here as well. If you have time, chill before serving - the longer you wait the stronger the lemon flavor gets.